This recipe was inspired by a trip to Fallon & Byrne where I saw they were selling different coloured baby beetroots and then at the meat counter racks of Irish milk fed goat. I’ve written about the combination of lamb and elderflower before and given that goat has a similar, albeit stronger, flavour I knew ...

This recipe started life with a Georgian dish of aubergines stuffed with a spicy walnut paste I made a while back; it was quite good although I wasn’t too keen on the amount of vinegar but it did give me an idea for a sauce to go with an Ottolenghi style salad. I also wanted ...

The inspiration for this came from a post on Kitchen 72 as I really liked the idea of pairing beetroot with fennel and a seasonal fruit. My recipe has gone through a few iterations but I’m happy now that it’s finally right. There’s a few modernist tricks I’ve mentioned before, like fluid gels, and also a ...

Roast beetroot and smoked mackerel is a combination I really like, the saltiness of the fish tempers what can be a very sweet vegetable and it’s a great basis for a salad. For this dish though, I wanted to do something a bit different to that and really concentrate on the beetroot whilst still retaining ...

I was meant to post this a few weeks ago and only for a helpful reminder in the comments section I would never have gotten round to writing it down. Unfortunately though, now gooseberry season is pretty much over it might be hard for anyone to use the recipe until next summer! However, I do ...

This recipe is based on is the classic Pulgian dish Orecchiette alle Cime di Rapa which involves turnip tops and pasta being coated in an sauce made with absurd amounts of garlic, anchovies and olive oil; the reason I like it so much is because it’s such a great example of Southern Italian cucina povera, ...

I always think of beetroot as a winter vegetable but it actually comes into season in July so when I was on Moore Street to visit FXB’s I saw some huge bunches on sale at one of the stalls for only €2 and it immediately reminded me of a recipe I found on the BBC ...